Restaurant-Style Chicken Francese

Start by combining flour and garlic powder on a large plate. Then combine eggs, parmesan, and 1 tsp salt in a large bowl. Dredge the chicken in the flour and then dip the chicken into the egg. Don't dip your chicken in the egg until you're ready to put it right into the pan.

In a large saucepan add enough olive oil to cover the bottom of the pan and raise the heat to medium. Then place the cutlets in the pan, careful not to overcrowd. Work in batches. Fry the chicken for about 2-3 minutes per side or until golden brown. Add more olive oil as necessary.

If oil remains in the pan, add the shallots and saute for 4 minutes or until soft. If there isn't enough oil remaining, add another tbsp. Once the shallots are soft, add the garlic and saute for another 1-2 minutes. Squeeze in the juice from 1 lemon and add the wine. Bring to a simmer and reduce by half, or until there is a trail left behind when you drag a spoon through.

Once the sauce has thickened, add the chicken broth and bring to a simmer. Return the chicken to the pan and finish cooking them through to 165℉. Remove the chicken. Then stir in 3 tbsp butter, basil, and parsley. Pour the sauce over the chicken and garnish with lemon.